One sniff of the Michael David Petite Petit 2014 tells you that it could only have been made in California. Well, O.K., perhaps in South Australia. Anyway, it’s a wine that brims with the sort of full-bore, pedal to the metal, motorcycle boots in hot tar, dark, feral plummy-jamminess that you could even narrow the scope down from generally California to specifically Lodi. Right now, My Readers are thinking, “Whoa, F.K., this is exactly the sort of wine that you deplore!” It’s true, mes amis, that I prefer wines that balance elegance and power, that reveal themselves through hints, nods and nuances, but when you’re sitting down to a trencher of chili or a platter of barbecue ribs, you can toss subtlety out the window. It’s a clever concept, though I don’t know if the name or the concept came first. A unique blend of 85 percent petite sirah and 15 percent petit verdot, the Michael David Petite Petit 2014 offers an opaque yet radiant ebony hue shading to thermonuclear purple at the rim; aromas of supernaturally-ripe blackberries and blueberries unfurl an intense core of lavender and violets, leather and loam, all bolstered by a tremendous dusty graphite element, and all factors replicated on the palate, where the wine is, not surprisingly, defined by dense, dusty, chewy tannins, incisive acidity and slash ‘n’ burn granitic minerality. For all that, the wine is lively, engaging and — paradoxically — rather light-hearted. It is certainly drenched in juicy, spicy black and blue fruit flavors. Also unexpectedly, the alcohol content is only 14.5 percent, I say “only” as compared to the 15 percent and higher commonly seen in red wines from Lodi. Drink now through 2018, maybe ’19, though freshness and immediacy are essential to this wine’s enjoyment. Excellent. About $18.